Whole-Wheat Spaghetti With Sautéed Leeks, White Beans, And Walnuts

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3 medium leeks, white and light green parts chopped (6 cups)

1 Tbs. olive oil

1 medium yellow bell pepper, seeded and thinly sliced (1 cup)

1/4 tsp. red pepper flakes

115-oz. can cannellini beans, rinsed and drained

1 cup low-sodium vegetable broth

3 cloves garlic, minced (1 Tbs.)

12 oz. whole-wheat spaghetti

3 oz. crumbled feta cheese (3/4 cup), optional

1/3 cup chopped toasted walnuts

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